In my family, this dish = LOVE.
2-3 chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 1/2 cups chicken broth
1 cup self-rising flour
1 cup milk
1 stick margarine or butter, melted
Preheat oven to 350 degrees.
Boil chicken and take off bone. Tear or cut into bite-size pieces. Put chicken in bottom of 9 x 13 inch baking dish. Save broth.
Mix soups, 1 1/2 cups chicken broth, and pepper until smooth. Pour over chicken in baking dish.
Mix flour, milk, and melted butter together and pour over soup mixture in baking dish.
Do not stir.
Bake for 30 minutes or until top is golden brown.
My Little Trick
Boil 4-6 chicken breasts instead. Save the extra chicken and extra broth. The next afternoon, put the broth, chicken, frozen stir-fry vegetables, garlic, salt, and pepper into the crock pot with 1 1/2 or 2 cups of rice.
By supper time, the aroma of chicken with rice soup is enticing us all to the table. Cornbread and salad finish out the meal.
Ahh, so simple!
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